Stewed Kidneys
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by the source's category: English (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Take away the skin from three lamb kidneys;
- split them lengthwise in halves;
- take out the white nerve from the centre, and cut each half into small slices.
- Put 3 ozs.
- of oil in a pan, colour in it a small chopped onion, add the sliced kidneys, salt, pepper.
- Stir with a spoon briskly over a good fire until all the pieces are equally coloured;
- sprinkle with a tablespoonful of flour;
- mix and stir well.
- Add a cupful of wine and one of gravy, stir until boiling.
- Cook two minutes longer;
- taste if well seasoned;
- at the last add the juice of half a lemon and chopped parsley.
- NOTE.--Mushrooms stewed with the kidneys are an improvement.